FREE chapter of Canal House Cooking, Vol. 4 below!

The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.

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We made this scrumptious omlette today for a late lunch / early dinner. We used 4-5 medium to large luscious homegrown portabello mushrooms, and the flavour that these emparted into the eggs was amazing.

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Today we used up the leftover citronette dressing from lastnight’s dinner, on another simple salad dish; this time for lunch. I fried up some sliced chicken thighs in some sunflower oil and a generous drizzle of soy sauce, and when they were nearly finished threw in some sliced leek just for extra vege content. It was served on a bed of cos lettuce and tomato slices, and garnished with a couple of boiled eggs. The citronette was, again, really realllly good.

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This was tonights dinner. It lasted about 5 minutes – it was absolutely delicious. The fish is a bassa (freshwater fish) fillet. It was dipped in a commercial tempura batter and shallow-fried in sunflower oil. It was served on a salad of cos lettuce, rocket, tomato, rehydrated sliced shiitake mushrooms, and rice noodles. It was all drizzled with a citronette dressing made of lemon zest, grated fresh ginger, lemon juice, honey, caster sugar, soy sauce, five spice powder, cracked black pepper, and olive oil (pictured above in the dressing shaker thingo).

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As per my last post, I made some yoghurt-based cream cheese today after a batch of my yoghurt didn’t set fully. This involved straining the yoghurt through some paper towel. At the end of this process I had a paper towel full of creamy yoghurt ‘curds’, and just a little over 1 cup of yoghurt ‘juice’, sometimes called ‘whey’ or ‘buttermilk’.